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Wedge Salad with Nueske's Pepper-Coated Bacon & Green Goddess Dressing

Crisp iceberg wedges topped with fresh vegetables, chunks of smoky, peppery bacon, and dressed with classic Green Goddess.

Prep: Cook: Total: Serves:
10 minutes 30 minutes 40 minutes 4 wedges

Ingredients

 

Good day-old bread, 1” cubed

2 Tbsp. olive oil

8 oz. Nueske’s Applewood Smoked Pepper-Coated Bacon, cut into 2” pieces

1 head iceberg lettuce, cored and quartered

2 mini cucumbers, bias-cut

2 medium tomatoes, cut into wedges

1 large carrot, peeled and cut into strips

4 radishes, sliced thin


For Dressing:

1/2 C. sour cream

1/2 C. mayonnaise

1/4 C. fresh chives

1/4 C. fresh tarragon

1/4 C. fresh Italian parsley

2-3 anchovy fillets, drained (canned in oil)

2 small garlic cloves

1 1/2 Tbsp. fresh lemon juice

Salt & pepper, to taste

 

 

Directions

 

Heat your oven to 250°F. Place the cubed bread in a large bowl and drizzle with olive oil, tossing to coat. Pour out onto a baking pan and place in the oven until golden and toasty, approximately 30 minutes. Remove and cool.

Place the bacon pieces in a large skillet over medium-low/medium heat and fry, turning occasionally, until golden and evenly cooked. Remove bacon from pan and drain on paper toweling.

Place a wedge of lettuce on each plate, along with several slices of cucumber, tomato wedges, carrot strips, and radish coins.

Place all of the dressing ingredients into a food processor and process until smooth. Drizzle dressing over salad, then top salad with bacon pieces and croutons and serve immediately.